Perfect Pan-Roasted Salmon
This is a no-fail method for cooking a salmon fillet. It will be moist inside, with just a hint of a crust on the outside, but still remaining soft and delicious. I usually serve this with some simple steamed vegetables for a super healthy - but yummy - quick meal.
- Salmon Fillet (1)
- Fresh Thyme (2 or 3 branches)
- Curry Powder (2 pinches)
- Garlic (1 clove, whole)
- Salt & Pepper
- Olive Oil
How to Prepare
Season your salmon fillet on both sides with salt, pepper and sprinkle the curry powder - the curry powder is there for colour more than anything so you don't want too much of it.
Heat the oil and butter in a non-stick pan, with the garlic clove (whole). Wait until the pan gets hot.
When the fat is hot, lay the fillet in the pan - it should sizzle immediately (but not violently). Don't touch the salmon and leave it to do its thing. Place the thyme on top in whole branches.
You will be able to see on the side how far up it is cooked (the flesh will change colour). When it is halfway cooked through, flip it over gently.
Place the thyme back on top again.
PROTIP! Here's what will transform your pan-roasted salmon from dry to moist. Get a spoon and scoop up the oil/butter from the pan and drizzle it over the top of the thyme. This will impart flavour but also keep the top from drying out. Keep doing this a few times as you cook the underside.
When the other side is cooked through (will take 2 ~ 3 mins) remove from the pan and let it rest for a few minutes. Then serve with steamed veg!